Cool, make-ahead salads to suit season's bounty

Summer is a great time for boating, swimming or just plain relaxing. These quick salads will give you time to enjoy the festivities.

LINDA GASSENHEIMER

Summer is a great time for boating, swimming or just plain relaxing. These quick salads will give you time to enjoy the festivities.

The broiled Chili Chicken is full of hot, spicy Southwestern flavors, and is delicious served over a bed of lettuce with Green Onion Dressing.

Sweet potatoes are becoming very popular because of their good food value. They are full of vitamin A, potassium and calcium. Using them in a potato salad creates an unusual and flavorful dish. Buy firm, small ones without too many bumps. These will be easier to peel. If pressed for time, use a bought potato salad with the chicken salad.

This meal contains 506 calories 17 per serving percent of calories from fat.

Chopped onion is used in both recipes. Chop both amounts together in the food processor. Remove Sweet Potato amount and set aside. After removing one portion, add garlic and spices together to the food processor.

Peel potatoes, rinse and cut into 1-inch pieces. Place in a medium-size saucepan and cover with cold water. Cover the pan with a lid and bring to a boil. Cook 10 minutes or until potatoes are cooked through. Mix onion into the dressing. When potatoes are cooked, drain and place in a bowl. Toss with the dressing and red bell pepper. Add salt and pepper to taste. Makes 2 servings.

Linda Gassenheimer is author, most recently, of "Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals" and "Fast and Flavorful: Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Email linda@dinnerinminutes.com.